Simple Beef + Kidney Bean Chili

Serves 8-10

2 tablespoons canola oil

2 medium onions, finely chopped ( i used 1 large red onion)

1 red bell pepper, cut into 1/2" chunks

6 cloves garlic, minced ( i used 10!)

1/4 cup chili powder

1 tablespoon ground cumin

2 teaspoons ground coriander

1 teaspoon red pepper flakes

1 teaspoon dried oregano

1/2 teaspoon cayenne pepper ( i used chipotle powder)

2 pounds ground beef

2 {15 ounce} cans red kidney beans, drained + rinsed

1 {28 ounce} can fire roasted tomatoes

1 {28 ounce} can pureed tomatoes

kosher salt  + freshly ground pepper, to taste

Heat the oil in a large stockpot over medium heat.  Add the onions, bell pepper, garlic, chili powder, cumin, coriander, red pepper flakes, oregano + cayenne pepper.  Saute until the vegetables begin to soften + brown {about 10 minutes}.  Add in the ground beef + cook until it is no longer pink, breaking it up as it cooks {about 5 minutes}.

Transfer the beef mixture to a slow cooker.  Add in the kidney beans, diced tomatoes + pureed tomatoes.  Stir + cook for 4 hours on high. I made mine in a Le Creuset and left it on the stove for about 2 1/2 hours

Season with kosher salt + pepper, if needed + serve with sour cream and shredded Mexican blend cheese The chili is best made a day ahead + can be stored in the refrigerator for up to 5 days, or frozen up to 1 month.

this recipe was adapted from  CTBITES.COM